I’m grateful for wild turkeys. I now know of three kinds, after learning about this ocellated turkey endemic to only a few parts of Mexico and Central America. No wonder early Europeans who colonized North America thought our wild turkey was a type of peacock! They had probably seen this one first. I’m grateful that wild turkeys live here and I get to see them sometimes on the way to town, hens and chicks crossing the road, toms strutting their stuff down in the fields; grateful they’ve adapted well to human encroachment. I’m grateful that I once tested myself by bringing home a roadkill wild turkey that was hit by the car before me, and that I passed the test (that link is not for the faint of heart).
The third kind of wild turkey is the whiskey, of course, which I found in the back of my cupboard this morning while looking for bourbon to use in the Bourbon Pecan Pie I was baking for Thanksgiving dinner up the road. The pie was well-received, but it was a bit more trouble than it was worth, in the cook’s humble opinion. The crust included in the recipe, however, was so simple, so delicious. I’m grateful there are a few pieces left for breakfast this weekend; grateful for leftover domestic turkey for a sandwich, and for leftover mashed potatoes; and grateful for dinner with triple-vaxxed friends, my first indoor dinner party since winter 2020.